Introduction

This Lemon Chicken Pasta Bake is a bright and comforting dish that’s both gluten-free and dairy-free. Featuring tender chicken, vibrant spinach, and a creamy coconut sauce, it’s perfect for a family dinner or meal prep. Ready in under an hour, this bake blends fresh lemon flavors with hearty pasta for a satisfying meal.

The image shows a white baking dish filled with creamy rotini pasta mixed with bite-sized pieces of cooked chicken. The pasta is light golden with a smooth texture, coated in a pale, herb-speckled sauce with visible green herbs and small bits of onion. The chicken pieces are tender and white, scattered evenly throughout the pasta. A white spoon is lifting a portion of the pasta and chicken, emphasizing the creamy texture and herbs. The whole dish sits on a white marbled surface that adds a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, cubed (uncooked)

2 tsp dried parsley

1 tsp dried basil

Salt and pepper, to taste

1 tsp onion powder

1 tbsp olive oil

8 oz gluten-free fusilli pasta (uncooked)

2 3/4 cups chicken broth

1/4 cup lemon juice

2 cloves garlic, minced

1 cup spinach, chopped

1/4 cup coconut cream

Zest of one lemon

2 tbsp chopped parsley

Instructions

Step 1: Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.

Step 2: In a bowl, add the cubed chicken and season with dried parsley, dried basil, onion powder, salt, and pepper. Toss to coat evenly, then drizzle with olive oil and toss again.

Step 3: Place the uncooked pasta into the prepared baking dish. Add the seasoned chicken on top. Pour the chicken broth and lemon juice over everything and gently toss to combine. Cover the dish with a lid or foil and transfer to the oven.

Step 4: Bake covered for 15 minutes. Remove the cover, sprinkle the minced garlic evenly, toss gently, then cover again. Continue baking for another 20 to 22 minutes, or until the pasta is al dente and the chicken reaches an internal temperature of 165°F.

Step 5: Remove the dish from the oven and stir in the chopped spinach and coconut cream. Stir thoroughly until the sauce thickens and becomes creamy.

Step 6: Once the sauce is thick and creamy, sprinkle the lemon zest and chopped parsley over the top. Serve warm and enjoy!

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before baking.

If you prefer a cheesier taste, add a dairy-free cheese alternative before baking.

Substitute spinach with kale or Swiss chard for a twist on greens.

Use vegetable broth instead of chicken broth for a vegetarian version (replace chicken with tofu or mushrooms).

FAQs

Can I use regular pasta instead of gluten-free fusilli?

Yes, you can substitute with regular pasta if you don’t need the dish to be gluten-free. Be mindful of cooking times as regular pasta may cook faster in the bake.

Is coconut cream necessary in the recipe?

Coconut cream adds a rich, creamy texture without dairy, but if you prefer, you can substitute with a dairy-free cream or omit it for a lighter sauce, though the texture will be less creamy.